CN103564396A - Method for preparing odor-free delicious amino acid through combination of acid hydrolysis and enzymatic hydrolysis of salted egg white - Google Patents
Method for preparing odor-free delicious amino acid through combination of acid hydrolysis and enzymatic hydrolysis of salted egg white Download PDFInfo
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Abstract
A method for preparing an odor-free delicious amino acid through combination of acid hydrolysis and enzymatic hydrolysis of salted egg white belongs to the field of deep processing of bird egg by-products. According to the invention, the salted egg white is taken as a raw material and is then subjected to homogenization, combined action of acid hydrolysis and enzymatic hydrolysis, neutralization and filtering to obtain the odor-free delicious amino acid. The method combining acid hydrolysis and enzymatic hydrolysis replaces a method of direct acid hydrolysis and enzymatic hydrolysis on protein of animals and plants in the traditional process, not only are harmful byproducts and extraneous odor well controlled in the acid hydrolysis process due to the subsequent enzymatic hydrolysis, but also the hydrolysis time is effectively shortened, the pollution to the neighboring environment is reduced, and the state environmental protection requirement is met; the salted egg white whose fat content is about 0.25% is used as the raw material, so that the production of trichloropropanol is inhibited in the process of acid hydrolysis, and then an odor-free amino acid hydrolysate product containing no trichloropropanol is obtained, wherein the degree of hydrolysis of the product is 52%-54%, delicate amino acids (glutamic acid and aspartic acid) and sweet amino acids (alanine, glycine, proline, serine and threonine) account for about 60% of the total amino acids.
Description
Technical field
Acidolysis and enzymolysis combine prepare free from extraneous odour be the amino acid whose method of taste, belong to birds, beasts and eggs byproduct deep process technology field.
Background technology
Protein hydrolysate is a kind of protein resource of high-quality, and the main component of protein hydrolysate is amino acid and micromolecule polypeptide, has higher nutritive value and health care.In the world animal protein and products thereof is called " HAP ", in general, HAP HAP wants high compared with the amino acid content of hydrolyzed vegetable protein HVP, and its amino acid pattern more approaches human body needs, more can embody the flavor characteristics of animal raw materials.HAP has purposes widely at field of food, particularly in flavoring industry, with the quickening pace of modern life and industrial expansion, HAP and products thereof increases day by day with its unique flavor and the good demand of mouthfeel, and at present HAP is generally as food additives production top grade spice of new generation or high-protein agent, to be applied to the production of nutrient and healthcare products.
Proteolysis is generally divided into acid-hydrolysis method and enzyme hydrolysis method.The method of acid protein hydrolysats matter is simple, and easily operation, with low cost, can obtain desirable material at short notice, so utilized widely in the middle of the industry.For example, if but there are many compositions (fat) in raw material, add hydrochloric acid and generate glycerine through hydrolysis, glycerine and hydrochloric acid reaction can generate 1,3-dichloro 2-propyl alcohol (DCP), 3-chlorine 1, the accessory substance of the chlorine such as 2-propane diols (MCP), do not wish by these by-product contamination owing to preparing condiment or its raw material, and human body is had to harm.In egg white, fat content is very little, so take egg white, is the generation that taste amino acid can be avoided harmful side product as material acidolysis preparation.And enzyme carries out under comparatively gentle condition the hydrolysis of protein, safe and reliable energy consumption is low, and the Flavourzyme flavor protease that contains circumscribed peptase and inscribe peptase has good de-bittering effect to protein hydrolyzate, but it is a kind of incomplete, halfway hydrolysis, its hydrolysate is mainly peptide rather than amino acid, and the extent of reaction is restive in reaction system, the products molecule of each batch composition there are differences.So use in sum the method hydrolysis salted egg of acidolysis and enzymolysis combination white, obtain that degree of hydrolysis is high, free from extraneous odour, security are good is taste amino acid hydrolyticsolution.
In egg white, containing poultry grows needed, 17 seed amino acids that comprise 10 kinds of essential amino acids such as methionine (the first limiting amino acids), lysine (the second limiting amino acid), tryptophan and threonine, and amino acid ligand is better than harmony, body utilization rate is higher.In addition, in egg white, also containing multivitamin and trace element, therefore, egg white is the quite abundant and comprehensive material of a kind of nutrition.In food processing industry, and develop and to prepare a large amount of egg white byproducts that form in high-immunity egg yellow liquor or high efficient yolk antibody process, by appropriateness, be hydrolyzed to prepare that to be taste amino acid be the important channel that develops these egg white byproducts as delicate flavour baste.
Zhang Yingjun (2001) has studied the nutritive value of salted duck egg white and the hydrolysis law of desalination salted duck egg white, has probed into rule and the corresponding hydrolysate thereof of basic hydrolysis, acid hydrolysis, single enzymolysis, double-enzyme hydrolysis and the fermentation hydrolysis of salted duck egg white.The chemical composition of known salted duck egg white is similar to egg white, and the order of the essential amino acid composition is Glu, Ser, Asp, Leu, Ala and Lys, though other amino acid whose content slightly just, all between 2%-5%.The A wide selection of colours and designs of contained essential amino acid not only in salted duck egg white protein, rich content, and essential amino acid quantity and ratio is also very suitable mutually, with need to relatively the approaching or relatively adapt of human body.Also contain multivitamin and trace element, so egg protein matter nutritive value being very high, is a kind of desirable edible protein.This article has mainly been studied the hydrolysis law of salted duck egg white under different method for hydrolysis conditions, and there is no screening and the optimum condition of optimization to the white every kind of different method for hydrolysis of salted egg.The present invention is the different suitable process conditions that are just that not only optimization salted egg carries out separately acid hydrolysis and enzyme hydrolysis in vain with it, but also appropriate combining used acidolysis and enzymolysis to be hydrolyzed in vain to salted egg, and what obtain safety, high yield is taste aminoacids solution.
State of Zhao's fine jade, Yuan Yu, Huo Yong wait so long (201310080858.9) method of one kind of multiple protease hydrolytic albumen is disclosed.Step is as follows: obtain egg heat denatured, utilize compound protease, in neutral proteinase, alkali protease and flavor protease two kinds or carry out the while or be hydrolyzed stage by stage egg white powder above.The present invention with it difference is not only to have used enzymolysis, and it is white that effective acidolysis and best enzymolysis are joined together to be hydrolyzed salted egg.
Ball Shan Zhaowu, Chi Cun controls, rock rugged respect control etc. (94108608.9) and disclose a kind of method of producing as the protein hydrolysate of condiment or condiment raw material.Be by protein raw materials after hydrochloric acid hydrolysis, open wide or airtight condition under carry out alkali treatment process when heating, obtain a kind of protein hydrolysate.The present invention in contrast, has not only explored best acid hydrolysis condition, and combines Flavourzyme flavor protease and carry out enzymolysis, makes final protein hydrolyzate have higher degree of hydrolysis and security.
Zhong Heng, Fei Shanfen (200810073573.1) disclose a kind of preparation method of animal hydrolyzed protein.Method is as follows: animal protein 10 ~ 90 weight portions, egg protein 10 ~ 90 weight portion is placed in container and mixed, add water 0.5-5 and doubly measure, stir, boil, and cooling, add protease or pancreatin hydrolysis to obtain hydrolyzate; Hydrolyzate is filtered, and filtrate is boiled, is refrigerated, leaching supernatant, and concentrated, filtration, obtains protein hydrolysate concentrate, the dry high animal hydrolyzed protein powder of amino acid yield that to obtain of spraying.In contrast, before enzymolysis, first acidolysis protein is so that hydrolyzate has higher degree of hydrolysis, even have the more a high proportion of taste amino acid that is in final gained hydrolyzate in the present invention.
Ling Yu Son, Guo Yuqiang ,Zou Yongxin etc. (01127731.9) disclose a kind of preparation method of egg white hydrolysate.Using hydrochloric acid as catalyst, carry out the hydrolysis of albumen under compared with the condition of low in hydrolysis temperature and relatively low acidity, be cooled to normal temperature and make egg white hydrolysate goods.Xu Dongqiang, Wei Yishen (00129541.1) disclose a kind of method for producing plant protein hydrolyzate.Cui Chun, Zhao Mouming, Feng Wan frame etc. (201210501165.8) disclose the method for utilizing salted egg albumen to prepare lysozyme, base of flavour development and egg oil.Marvin's great (201210099156.0) discloses aminoacid functional nutrient health-care beverage prepared by a kind of HAP.Shen Hong, Fu Youqiang, Shen Shouying (201210432607.8) disclose a kind of method of polyacid HAP Preparation of amino acid liquid fertilizer.
But above some examples that Salted duck egg is carried out clearly processing or carries out separately acid hydrolysis and enzyme hydrolysis, are only all that salted duck egg white is carried out to some simple acid treatments or enzyme processing.And the present invention, in tradition, prepare in the basic methods that is taste amino acid baste acidolysis and zymolysis technique are combined, by to hydrolysis temperature, time, the isoparametric optimization of hydrochloric acid pH, determine best hydrolysis process, improve the degree of hydrolysis of salted duck egg white liquid, also be conducive to food security, also reduce hydrolysis accessory substance harmful in hydrolytic process simultaneously.
Summary of the invention
The object of this invention is to provide a kind of salted egg albumen acidolysis and enzymolysis combine prepare free from extraneous odour be the amino acid whose method of taste, the accessory substance salted egg albumen that is not fully utilized in food processing industry of take is taste amino acid as main material production.
Technical scheme of the present invention: a kind of salted egg albumen acidolysis and enzymolysis combine prepare free from extraneous odour be the amino acid whose method of taste, that combines that two kinds of techniques of effective acidolysis and enzymolysis are hydrolyzed that salty duck prepares clearly free from extraneous odour is taste amino acid, be divided into two kinds of modes, first kind of way is first with strong acid, to be hydrolyzed enzymolysis associating again; Or the second way is the light and slow acid hydrolysis associating again of first enzymolysis; Step is:
Obtaining of salted egg albumen: first Salted duck egg is cleaned, is isolated salted egg albumen, with homogenizer by salted egg albumen homogeneous.
First kind of way: be first hydrolyzed again enzymolysis associating with strong acid
The acidolysis of a, salted egg albumen: in reaction vessel, according to salted egg albumen: ratio hydrochloric acid=1:2.5(v/v) joins hydrochloric acid solution in salted egg albumen lentamente, described concentration of hydrochloric acid is the best 6mol/L of being of 2mol/L ~ 10mol/L(), limit adds hydrochloric acid solution limit to stir, after adding hydrochloric acid solution completely and fully stirring and evenly mixing, closed reaction vessel, puts into water-bath, the reaction that is hydrolyzed under the condition of 50 ℃ ~ 100 ℃, reaction time 1 ~ 4h.After acidolysis, container is shifted out to water-bath cooling.
The enzymolysis of b, salted egg albumen
Container after acidolysis is shifted out to water-bath to hydrolyzate and be cooled to room temperature, with sodium carbonate liquor, its hydrolyzate pH value is adjusted to 7.0.Then be placed in water-bath, when hydrolyzate temperature reaches 50 ℃, adding by the 0.02% ~ 0.09%(the best that adds salted egg albumen weighing scale is 0.05%) activity be 500LAPU/g Flavourzyme flavor protease carries out enzymolysis, hydrolysis temperature is 50 ℃, and enzymolysis time is 1-2h.
C, the enzyme that goes out live: the hydrolyzate after enzymolysis is transferred to 5min in the boiling water of 100 ℃, makes protease loss of activity; Go out after enzyme, container is shifted out to water-bath, reactant is cooled to room temperature and tentatively completes the preparation process of this salted egg albumen hydrolysate.Cooled reactant is to contain and is the amino acid whose hydrolysate of taste.
D, neutralization, filtration: the pH of cooling rear hydrolyzate is adjusted to 7.0 with appropriate sodium carbonate liquor; Hydrolyzate after neutralization is filtered, discard filter residue, retain filtrate, what the filtrate obtaining was that first strong acid is hydrolyzed that enzymolysis combines preparation again is taste amino acid hydrolyticsolution; It and other bastes (as soy sauce) can be mixed, and be not limited only to aqueously, also it can be carried out to efflorescence processing (being taste amino acid powder) with spray dryer etc.
F, dry or concentrated: carry out efflorescence processing with spray dryer and obtain being taste amino acid powder; Or the hydrolyzate obtaining is concentrated and obtains being taste amino acid concentrate;
Or the second way: first enzymolysis is light and slow acid hydrolysis associating again
A, pretreatment: with appropriate weak acid, the pH of salted egg albumen is adjusted to the best pH=7.0 of Flavourzyme flavor protease, then be placed in the water-bath of 100 ℃ and stir and prevent from forming gel, heating 15min will can suppress the albumen deactivation of Flavourzyme flavor protease activity in salted egg albumen, be then cooled to 50 ℃;
B, enzymolysis: the Flavourzyme flavor protease that is 500LAPU/g by 0.02% ~ 0.09% the activity by adding salted egg albumen weighing scale is dissolved in 5mL distilled water to be poured into through in pretreated salted egg albumen, enzymolysis 1 ~ 4h in the enzymatic reactor of 50 ℃, the rotating speed of enzymatic agitator is 6-12 rev/min;
C, the enzyme that goes out live: the hydrolyzate after enzymolysis be transferred to 5min in the boiling water of 100 ℃, make protease loss of activity, and cooling;
D, light and slow acid hydrolysis: the ratio that go out hydrolyzate after enzyme and hydrochloric acid according to the v/v of salted egg albumen and hydrochloric acid solution are 1 ︰ 2.5 joins 2 ~ 10mol/L hydrochloric acid solution in salted egg albumen lentamente, put into reaction vessel at the Water Under solution 1 ~ 2h of 100 ℃;
E, neutralization, filtration: the pH of cooling rear hydrolyzate is adjusted to 7.0 with appropriate sodium carbonate liquor; Hydrolyzate after neutralization is filtered, the filtrate obtaining be first enzymolysis more light and slow acidolysis combine preparation be taste amino acid hydrolyticsolution;
G: dry or concentrated: carry out efflorescence processing with spray dryer and obtain being taste amino acid powder; Or the hydrolyzate obtaining is concentrated and obtains being taste amino acid concentrate.
Wherein in a step, concentration of hydrochloric acid is 6mol/L, and the ratio of salted egg albumen and hydrochloric acid v/v is 1 ︰ 2.5.
Wherein in D step, concentration of hydrochloric acid is 4mol/L, and the v/v ratio of salted egg albumen and hydrochloric acid is 1 ︰ 2.5.
Wherein in c and B step, enzyme used is Flavourzyme flavor protease, and enzymatic activity is 500LAPU/g, and optimum pH is 7.0, and optimum temperature is 50 ℃.
First kind of way reactant under described hydrolysis temperature, be hydrolyzed reaction total time be 6h, comprise acidolysis 4h, enzymolysis 2h.
Second way reactant under described hydrolysis temperature, be hydrolyzed reaction total time be 6h, comprise enzymolysis 4h, acidolysis 2h.
In hydrolyzate, contain and be in a large number taste amino acid; Comprise delicate flavour and sweet taste amino acid, be delicate flavour amino acid and account for 29.87% of total amino acid content, wherein, 16.87% glutamic acid and 13% aspartic acid; The amino acid that is sweet taste accounts for 30.43% of total amino acid content, wherein 8.46% alanine, 6.2% glycine, 6.11% proline, 5.8% serine and 3.86% threonine.
The mensuration of salty protein hydrolyzate degree of hydrolysis
The hydrolyzate being cooled to after room temperature is filtered, discard filter residue, retain filtrate.Draw 5mL filtrate, be placed in 100mL volumetric flask, add water to scale, mix rear absorption 20mL, be placed in beaker, add the water of 60mL, start magnetic stirring apparatus, with standard solution of sodium hydroxide, being titrated to pH value is 8.2, adds the formalin of 10.0mL, and mixing rear continuation, with standard solution of sodium hydroxide, to be titrated to pH value be 9.2.Record adds the milliliter number of titration standard solution of sodium hydroxide used after formaldehyde, get 80mL water, first with standard solution of sodium hydroxide, being titrated to pH value is 8.2, adds the formalin of 10.0mL simultaneously, mixing rear continuation, with standard solution of sodium hydroxide, to be titrated to pH value be 9.2, as blank test.This part mensuration be hydrolysate Determination of Free Amino Acids; And survey the total nitrogen content of hydrolysate with Kjeldahl's method, be calculated as follows shown in formula:
, under optimum condition, the salted duck egg white hydrolyzate percent hydrolysis of acquisition is respectively 52.66% and 54% in the present invention.
The analysis of amino acid contamination in salted egg albumen hydrolyzate
The first strong acid of the salted egg albumen that is 54% by a certain amount of degree of hydrolysis is hydrolyzed enzymolysis again and combines the taste amino acid hydrolyticsolution that is of preparing free from extraneous odour and put into after treatment amino-acid analyzer its amino acid contamination is analyzed.In salted duck egg white hydrolyzate except tryptophan is destroyed by acid, the essential amino acid of other needed by human body has, and contains altogether 17 seed amino acids, and total amino acid content is 47.61mg/g, essential amino acids content is 17.59mg/g, accounts for 36.95% of total amino acid content.In whole amino acid forms, glutamic acid proportion is maximum, accounts for 16.87%, and aspartic acid takes second place.The amino acid that wherein contains delicate flavour has content to account for 16.87% glutamic acid, content to account for 13% aspartic acid; Have containing pleasantly sweet amino acid: content accounts for 8.46% alanine, content and accounts for 6.2% glycine, content and account for 6.11% proline, content and account for 5.8% serine, content and account for 3.86% threonine, sees attached list 1.
Beneficial effect of the present invention: it is raw material that the present invention adopts the accessory substance salted duck egg white of failing in food processing industry to make full use of, adopt acidolysis and enzymolysis associating method production high added value be taste amino acid hydrolyticsolution, not only greatly reduce cost, for the salted egg albumen of failing in food processing industry to make full use of provides the new approach that utilizes.And to compare fat content extremely low with other animal/vegetable proteins, can effectively avoid producing the harmful side products such as trichloropropanol in hydrolytic process.
The method that the present invention combines by acidolysis and enzymolysis has replaced the method for direct acidolysis in traditional handicraft or enzymolysis animal/vegetable protein, and not only follow-up enzymolysis can be good at controlling the generation of harmful side product and peculiar smell in acidolysis process; Meanwhile, can effectively reduce hydrolysis time, when hydrolysis, surrounding enviroment not had to too large pollution, meet national requirements for environmental protection, adopt salted duck egg white as raw material, its fat constituent content is about 0.25%, in the protelytic process of acid, suppressed the generation of trichloropropanol.Obtaining degree of hydrolysis is 52.66%-54%, contain account for total amino acid content 60% be delicate flavour (glutamic acid and aspartic acid) and sweet taste (alanine, glycine, proline, serine and threonine) not containing the free from extraneous odour amino acid hydrolyticsolution product of trichloropropanol.
Accompanying drawing explanation
Fig. 1, first strong acid are hydrolyzed the flow chart that enzymolysis preparation is taste amino acid hydrolyticsolution again
Fig. 2, first enzymolysis more light and slow acid hydrolysis are prepared the flow chart that is taste amino acid hydrolyticsolution.
The specific embodiment
The embodiment 1 white first strong acid of salted egg be hydrolyzed again enzymolysis combine prepare free from extraneous odour be taste amino acid baste
Salted egg albumen is put into container, according to salted egg albumen: ratio hydrochloric acid=1:2.5(v/v) is that 6mol/L hydrochloric acid solution joins in salted egg albumen lentamente concentration, limit adds hydrochloric acid solution limit to stir, after adding hydrochloric acid solution completely and fully stirring and evenly mixing, closed reaction vessel, puts into water-bath.Regulating water-bath temperature is 100 ℃, and at this temperature, water-bath is 4 hours.In hydrolytic process, every half an hour, stir hydrochloric acid salted egg albumen mixture in a container, to guarantee to react, can fully carry out.After hydrolysis finishes, container is shifted out to water-bath, reactant is cooled to room temperature and obtains preliminary salted egg albumen acid hydrolysis thing.
The preliminary salted egg albumen hydrolysate obtaining is demarcated to the active best pH=7.0 of Flavourzyme flavor protease with sodium carbonate liquor; Then the preliminary hydrolyzate after neutralization is added and stirred in enzymatic reactor, make reactant liquor remain on 50 ℃ of the optimum temperatures of this enzyme, and be placed on and in water-bath, keep constant temperature.Start electric mixer (6-12 rev/min) and stir, take by 0.05% enzyme of salted egg albumen weighing scale and be dissolved in 5mL distilled water, join in reactor, when adding 2/3 enzyme amount, start timing; Along with the carrying out of reaction, pH value will decline, and moisture evaporation, so drip NaOH solution in good time, keeps hydrolyzate to be stabilized in the optimum pH 7.0 of this flavor protease, adds amount of water with the evaporation of compensation moisture simultaneously; Enzymolysis time 2h.Hydrolyzate after enzymolysis is put into boiling water and boil 5min inactivated proteases.Deactivation hydrolysis liquid cooling is but filtered to room temperature.Discard filter residue, retain filtrate, be to contain and be the amino acid whose hydrolyzate of taste.
By hydrolyzate carry out suitably concentrated can obtain with short production cycle, raw material availability is high, amino acid content is high, the baste of delicious flavour, can be used as substitute or the additive of soy sauce.
The embodiment 2 white first enzymolysis of salted egg more light and slow acid hydrolysis combine prepare free from extraneous odour be taste amino acid toppings
Salted egg albumen is put into container and carry out pretreatment, with appropriate weak acid, its pH is adjusted to the best pH=7.0 of Flavourzyme flavor protease, then container is placed in to electric-heated thermostatic water bath, regulate temperature to 100 ℃, heat 15 minutes, and stir and prevent gel-forming with glass bar.Taking-up is cooled to 50 ℃, then pours into and stirs in enzymatic reactor and make egg white temperature remain on 50 ℃ of constant temperature, starts electric mixer (6-12 rev/min) and stirs.Take by adding 0.05% enzyme of salted egg albumen weighing scale to be dissolved in 5mL distilled water, join in reactor, when adding 2/3 enzyme amount, start timing; Along with the carrying out of reaction, pH value will decline, and moisture evaporation, so drip NaOH solution in good time, keeps hydrolyzate to be stabilized in the optimum pH 7.0 of this flavor protease., add amount of water with the evaporation of compensation moisture simultaneously; Enzymolysis time 4h.Hydrolyzate after enzymolysis is put into boiling water and boil 5min inactivated proteases.Obtain preliminary salted egg albumen protease hydrolysate.
By the preliminary hydrolyzate going out after enzyme according to hydrolyzate: ratio hydrochloric acid=1:2.5(v/v) is that 4mol/L hydrochloric acid solution joins in salted egg albumen lentamente concentration, limit adds hydrochloric acid solution limit to stir, after adding hydrochloric acid solution completely and fully stirring and evenly mixing, closed reaction vessel, puts into water-bath.Regulating water-bath temperature is 100 ℃, and at this temperature, water-bath is 2 hours.In hydrolytic process, every half an hour, stir hydrochloric acid salted egg albumen mixture in a container, to guarantee to react, can fully carry out.After hydrolysis finishes, container is shifted out to water-bath, reactant is cooled to room temperature and obtains salted egg albumen hydrolysate.Hydrolyzate filters after being cooled to room temperature, discards filter residue, retains filtrate, and neutralization filtrate is to contain and is the amino acid whose hydrolyzate of taste.
To be taste amino acid hydrolyticsolution is 170 ℃ at EAT, and leaving air temp is under the condition of 100 ℃, to spray dryly, obtains being taste amino acid toppings.
Subordinate list 1 testing result
| Amino acid kind | Mass fraction/% | Amino acid kind | Mass fraction/% |
| Aspartic acid | 13 | Cysteine | 0.63 |
| Glutamic acid | 16.87 | Valine | 2.39 |
| Serine | 5.8 | Methionine | 7.92 |
| Histidine | 1.49 | Phenylalanine | 7.04 |
| Glycine | 6.2 | Isoleucine | 1.51 |
| Threonine | 3.86 | Leucine | 6.91 |
| Arginine | 5.59 | Lysine | 5.78 |
| Alanine | 8.46 | Proline | 6.11 |
| Tyrosine | 0.41 | ? | ? |
Claims (7)
- A salted egg albumen acidolysis and enzymolysis combine prepare free from extraneous odour be the amino acid whose method of taste, it is characterized in that combining that two kinds of techniques hydrolysis salted egg albumen of effective acidolysis and enzymolysis prepare free from extraneous odour is taste amino acid, be divided into two kinds of modes, first kind of way is first with strong acid, to be hydrolyzed enzymolysis associating again; Or the second way is the light and slow acid hydrolysis associating again of first enzymolysis; Step is:First kind of way: be first hydrolyzed again enzymolysis associating with strong acidA, acidolysis: in reaction vessel, according to salted egg albumen: the ratio of hydrochloric acid solution v/v=1:2.5 joins 2mol/L ~ 10mol/L hydrochloric acid solution in salted egg albumen lentamente, put into reaction vessel at the Water Under solution 1～4h of 50 ℃～100 ℃, cooling;B, enzymolysis: the pH of the cooled hydrolyzate of acidolysis is adjusted to 7.0 with appropriate sodium carbonate liquor; To Flavourzyme flavor protease enzymolysis 1 ~ 2h under 50 ℃ of conditions that to add in the hydrolyzate after neutralization by 0.02% ~ 0.09% the activity that adds salted egg albumen weighing scale in a step be 500LAPU/g;C, the enzyme that goes out live: the hydrolyzate after enzymolysis be transferred to 5min in the boiling water of 100 ℃, make protease loss of activity, and cooling;D, neutralization, filtration: the pH of the hydrolyzate after enzyme that goes out is adjusted to 7.0 with appropriate sodium carbonate liquor; Hydrolyzate after neutralization is filtered, and what the filtrate obtaining was that first strong acid is hydrolyzed that enzymolysis combines preparation again is taste amino acid hydrolyticsolution;F, dry or concentrated: carry out efflorescence processing with spray dryer and obtain being taste amino acid powder; Or the hydrolyzate obtaining is concentrated and obtains being taste amino acid concentrate;Or the second way: first enzymolysis is light and slow acid hydrolysis associating againA, pretreatment: with appropriate weak acid, the pH of salted egg albumen is adjusted to the best pH=7.0 of Flavourzyme flavor protease, then be placed in the water-bath of 100 ℃ and stir and prevent from forming gel, heating 15min will can suppress the albumen deactivation of Flavourzyme flavor protease activity in salted egg albumen, be then cooled to 50 ℃;B, enzymolysis: the Flavourzyme flavor protease that is 500LAPU/g by 0.02% ~ 0.09% the activity by adding salted egg albumen weighing scale is dissolved in 5mL distilled water to be poured into through in pretreated salted egg albumen, enzymolysis 1 ~ 4h in the enzymatic reactor of 50 ℃, the rotating speed of enzymatic agitator is 6-12 rev/min;C, the enzyme that goes out live: the hydrolyzate after enzymolysis be transferred to 5min in the boiling water of 100 ℃, make protease loss of activity, and cooling;D, light and slow acid hydrolysis: the ratio that go out hydrolyzate after enzyme and hydrochloric acid according to the v/v of salted egg albumen and hydrochloric acid solution are 1 ︰ 2.5 joins 2mol/L ~ 10mol/L hydrochloric acid solution in salted egg albumen lentamente, put into reaction vessel at the Water Under solution 1 ~ 2h of 100 ℃, cooling;E, neutralization, filtration: the pH of cooling rear acid hydrolysis liquid is adjusted to 7.0 with appropriate sodium carbonate liquor; Hydrolyzate after neutralization is filtered, the filtrate obtaining be first enzymolysis more light and slow acidolysis combine preparation be taste amino acid hydrolyticsolution;G, dry or concentrated: carry out efflorescence processing with spray dryer and obtain being taste amino acid powder; Or the hydrolyzate obtaining is concentrated and obtains being taste amino acid concentrate.
- 2. method according to claim 1, is characterized in that wherein in a step, concentration of hydrochloric acid is 6mol/L, and the ratio of salted egg albumen and hydrochloric acid v/v is 1 ︰ 2.5.
- 3. method according to claim 1, is characterized in that wherein in D step, concentration of hydrochloric acid is 4mol/L, and the v/v ratio of salted egg albumen and hydrochloric acid is 1 ︰ 2.5.
- 4. method according to claim 1, is characterized in that wherein in c and B step, enzyme used is Flavourzyme flavor protease, and enzymatic activity is 500LAPU/g, and optimum pH is 7.0, and optimum temperature is 50 ℃.
- 5. method according to claim 1, is characterized in that be hydrolyzed under described hydrolysis temperature total time of reaction of first kind of way reactant is 6h, comprises acidolysis 4h, enzymolysis 2h.
- 6. method according to claim 1, is characterized in that be hydrolyzed under described hydrolysis temperature total time of reaction of second way reactant is 6h, comprises enzymolysis 4h, acidolysis 2h.
- 7. method according to claim 1, is characterized in that containing and being in a large number taste amino acid in hydrolyzate; Comprise delicate flavour and sweet taste amino acid, be delicate flavour amino acid and account for 29.87% of total amino acid content, wherein, 16.87% glutamic acid and 13% aspartic acid; The amino acid that is sweet taste accounts for 30.43% of total amino acid content, wherein 8.46% alanine, 6.2% glycine, 6.11% proline, 5.8% serine and 3.86% threonine.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104957583A (en) * | 2015-07-22 | 2015-10-07 | 福建农林大学 | Method for preparing meat-flavoured spice from salted egg white enzymatic hydrolysate through Maillard reaction |
| CN106579048A (en) * | 2016-12-22 | 2017-04-26 | 四川理工学院 | Method for preparing crystal egg powder by use of salted egg white |
| CN110074378A (en) * | 2019-05-23 | 2019-08-02 | 华南理工大学 | A kind of flavor peptide isolated from oyster enzymolysis liquid and the preparation method and application thereof |
| CN110074377A (en) * | 2019-05-23 | 2019-08-02 | 华南理工大学 | A kind of flavor peptide and the preparation method and application thereof |
| CN110089615A (en) * | 2019-05-17 | 2019-08-06 | 南通普悦生物医药有限公司 | The preparation method of compound amino acid |
| CN111493195A (en) * | 2020-04-07 | 2020-08-07 | 江西农业大学 | Salted egg white zymolyte soft sweets and preparation method thereof |
| CN113142345A (en) * | 2021-03-30 | 2021-07-23 | 湖北神丹健康食品有限公司 | Herbal tea beverage prepared from animal protein and its preparation method |
| CN113575966A (en) * | 2021-07-01 | 2021-11-02 | 贵州医科大学 | Egg white peptide chelated calcium and preparation method thereof |
| CN113862324A (en) * | 2021-09-30 | 2021-12-31 | 广东拉多美化肥有限公司 | Preparation method of mixed liquid of polypeptide and amino acid, amino acid foliar fertilizer and polypeptide water-soluble fertilizer |
| CN115397261A (en) * | 2020-04-29 | 2022-11-25 | 雀巢产品有限公司 | Nutritional products containing buffer compositions and amino acids and methods of using the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957583A (en) * | 2015-07-22 | 2015-10-07 | 福建农林大学 | Method for preparing meat-flavoured spice from salted egg white enzymatic hydrolysate through Maillard reaction |
| CN106579048A (en) * | 2016-12-22 | 2017-04-26 | 四川理工学院 | Method for preparing crystal egg powder by use of salted egg white |
| CN110089615A (en) * | 2019-05-17 | 2019-08-06 | 南通普悦生物医药有限公司 | The preparation method of compound amino acid |
| WO2020232975A1 (en) * | 2019-05-23 | 2020-11-26 | 华南理工大学 | Flavor peptide isolated from oyster enzymatic hydrolysate, preparation method therefor and use thereof |
| CN110074377A (en) * | 2019-05-23 | 2019-08-02 | 华南理工大学 | A kind of flavor peptide and the preparation method and application thereof |
| CN110074378A (en) * | 2019-05-23 | 2019-08-02 | 华南理工大学 | A kind of flavor peptide isolated from oyster enzymolysis liquid and the preparation method and application thereof |
| CN110074378B (en) * | 2019-05-23 | 2022-10-25 | 华南理工大学 | Flavor development peptide separated from oyster enzymolysis liquid and preparation method and application thereof |
| CN110074377B (en) * | 2019-05-23 | 2022-10-25 | 华南理工大学 | Flavor development peptide and preparation method and application thereof |
| CN111493195A (en) * | 2020-04-07 | 2020-08-07 | 江西农业大学 | Salted egg white zymolyte soft sweets and preparation method thereof |
| CN115397261A (en) * | 2020-04-29 | 2022-11-25 | 雀巢产品有限公司 | Nutritional products containing buffer compositions and amino acids and methods of using the same |
| CN113142345A (en) * | 2021-03-30 | 2021-07-23 | 湖北神丹健康食品有限公司 | Herbal tea beverage prepared from animal protein and its preparation method |
| CN113575966A (en) * | 2021-07-01 | 2021-11-02 | 贵州医科大学 | Egg white peptide chelated calcium and preparation method thereof |
| CN113575966B (en) * | 2021-07-01 | 2023-09-29 | 贵州医科大学 | Egg white peptide chelated calcium and preparation method thereof |
| CN113862324A (en) * | 2021-09-30 | 2021-12-31 | 广东拉多美化肥有限公司 | Preparation method of mixed liquid of polypeptide and amino acid, amino acid foliar fertilizer and polypeptide water-soluble fertilizer |
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